Chinese Pork Roast with Sweet Potatoes and Apples

Amount 

Measure 

Ingredient -- Preparation Method

-------- 

------------ 

--------------------------------

pounds 

pork roast

large 

sweet potatoes

large 

apples

large 

shallot  - minced fine

cloves 

garlic - minced fine

teaspoon 

ginger root - minced fine

tablespoons 

Dijon mustard

1/4 

cup 

honey

teaspoon 

low sodium soy sauce

tablespoon 

hoisin sauce

tablespoons 

sherry

1/4 

teaspoon 

fresh ground black pepper

1/2 

teaspoon 

salt

teaspoon 

allspice

tablespoon 

butter

1/4 

cup 

orange juice

1/4 

cup 

brown sugar - packed

teaspoon 

five-spice powder

tablespoons 

water

tablespoons 

cornstarch

Heat oven to 325F.
Trim excess fat from the roast. Mix salt, pepper and allspice together and rub over the meat. Let the meat set while making the sauce.
Melt butter in a saucepan. Add shallots, garlic and ginger root. Cook until softened.

Add Dijon mustard, sherry, honey, hoisin sauce and soy sauce to the shallot mixture. Heat until boiling.

Add water and cornstarch and stir until smooth. Add half to the sauce. Cook, stirring constantly, until sauce thickens.
Spread sauce over the pork roast coating all sides. Place meat in a rack in roasting pan. Put a meat thermometer into meat.
Peel sweet potatoes and cut into wedges. Core the apples and cut into wedges. Place in a large bowl.
Mix orange juice, brown sugar and five spice together in a small saucepan. Heat until boiling. Add rest of cornstarch mixture and cook, stirring constantly, until sauce thickens. Pour over apple and sweet potato mixture and toss to coat evenly.

Place sweet potatoes and apples around the roast.
Bake in a 325F oven for 1 to 1 1/2 hours or until the thermometer reaches 170F.

Makes 8 servings.

Per Serving: 330 Calories; 13g Fat (34.5% calories from fat); 18g Protein; 36g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 311mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

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